> Hi! Around a table of frozen glasses a theory was offered: only by
> shaking a martini does on eget the little shards of ice in the
> martini.
> What do you think the reason for shaking a martini instead of
> stirring it is?
> Thanks
Hey Mart. Here Goes. As far as i know anyhow.
A martini originaly/traditionaly is not meant to be shaken. It contained only
Gin and Vermouth (A form of dry white wine- an aperitife i belive) chilled on
ice in a glass and strained into a martini glass. When shaken the Vermouth
bruises and makes the martini cloudy(and not as pretty i guess and so wasnt
done). Along comes JamesBond, the movies or books or whatever and askes for
his martini to be shaken and not stired....The theory is that if a clear
posion was substituted for the Vermouth, the shaken martini would then be
clear and reveal its deadly nature to Mr. Bond. Enter the uneducated martini
drinker who may want to consume a shaken and not stired martini for no
particularly good reason.
The other half of the story is the common fad of wonderfull martinis which
are very non traditional. Any liquor and some juice (or not) as long as it
ends up in a martini glass is now a martini. Shake the hell out of them
because they simply taste better very chilled.
Buck